Havuç Çorbasi
(Turkish Carrot Soup)
This is a lazy version of Havuç Çorbasi, Turkish Carrot Soup. The original recipe, from Claudia Roden's The New Book of Middle Eastern Food, calls for carrots to be cooked very well in stock with salt, sugar, and cinnamon, and put through a blender or food processor. I just cooked it very well in water.
The next step is to separately make a bit of a white sauce, add egg yolks, and then carefully add it to the soup, to thicken it. However, I tend to just skip all this, and mix in a whole egg, right into the soup (like egg-drop soup). I'd roasted some carrots in the oven a few days ago, so I added in the last few here, along with some cilantro, and a bit of scrambled egg.
Accompanying the soup, are some Plain Harcha (Moroccan Galettes/Biscuits), made from the recipe of My Moroccan Food. The meal was light but with a nice flavor.
My Moroccan Food Facebook
My Moroccan Food Website, Plain Harcha/Zaatar & Black Olive Harcha
Baida Roti (Egg Paratha)-style Pizza
I had 2 slices left of the Pizza with Fresh Tomato Slices (No Sauce) (Feb. 10 photo), and wanted to eat it with some egg, for protein. (Normally, I might make a cheese-less pizza, and then add a little cheese when I reheat it in the toaster oven.) I remembered the scrumptious-looking Egg Parathas that @thegutlessfoodie on Instagram makes for breakfast sometimes, and thought that was ideal.
So, I scrambled an egg well, in a bowl, and then poured it into a frying pan heated with a little olive oil. I then placed the pieces of pizza, upside-down, in the egg, until that side of the egg was done. I may also have turned it over after that; not quite sure. I cut the egg into 3 about-equal portions (one each with its pizza, and the last one, I ate with a slice of the other pizza I'd made (Feb. 2nd photo)). Wow, I really like that method! Wonder what else it works with? Hopefully, I'll be able to try it some time with actual parathas!
Eggs poached in tomato-&-zucchini sauce
I was probably thinking of shakshouka at the time. Good with toasted pita bread broken up into "chips," or toast, rice, or even pasta.
